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Add flour, salt, sugar into mixing bowl
Make well in centre, add egg
Stir with balloon whisk, slowly beat in melted butter, milk & water
Whisk briskly to a thin batter
Gently heat pan, wipe a little melted butter over base
Drop a small ladleful of batter into pan, swirl to coat base evenly in thin layer
Cook 2 minutes until underside golden, flip and cook other side for minute or so
Stack crêpes on warm plate separated with baking paper
Savoir-faire... In France a little rum, Armagnac or Cognac is often added to the batter mix....then add luscious spoonfuls of your favourite Bonne Maman Conserve or Caramel... bon appetit!